|Leeks||3 Medium, sliced|
|Onion||1 Medium, sliced|
|Potatoes||4 Medium, peeled and sliced fine|
|Chicken stock||4 Cup (64 tbs)|
|Skim milk powder||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Chopped chives/Parsley||1 Tablespoon (For Garnishing)|
Saute leeks and onion in oil until soft.
Add potatoes, then chicken stock.
Simmer, covered, until the vegetables are very tender.
Drain and put them through a food mill.
Combine skim milk powder and water with a wire whisk; add to pureed soup.
Return soup to low heat and adjust seasoning.
Then either serve hot or chill overnight and serve very cold.
Garnish with chopped chives or parsley.